Directions

This is a recipe that I put together from several recipes...I made it user friendly for those of us who love good, inexpensive, easy to prepare food........

Combine all ingredients 2 to 4 hours or overnight if possible

You can either use 1 wrapper per raviolli or as I do use two, fill with seafood mixture, either fold wrap in half or place second wrap on top of first wrap with mixture seal by taking a fork and press against the edges of the wrappers (around entire square) brush eggwash along pressed edges, let sit for 10 to 15 minutes

If not preparing right away, place on cookie sheet in freeze for 30 minutes and transfer to freezer storage zip lock bag, making sure there is no air in bag before zipping

Will last for up to 6 months.

If preparing, in sauce pot, boil 3 to 4 cups of water with a dash of salt and olive oil, bring to a full boil, depending on size of pot and size of raviolli drop 4 to 5 at a time until each one floats to top of water